Try this Rosemary Garlic Oil recipe, or contribute your own.
Suggest a better descriptionPlace oil in a small oven proof container. I use a pyrex measuring cup. Pleel garlic cloves and cut in half. Add garlic cloves and rosemary sprigs to the oil. Bake at 350 degrees for 1 hr. Remove from oven. The garlic and rosemary will look almost burned. cool on a rack for 30 min. Stain into a sterilized jar and refridgerate. Use with in 2 months. The oil will thicken in the refridgerator but this wont hurt it. I use this oil for garlic bread. To serve, place a mound of parmesean cheese in the middle of a saucer and pour a ring of oil around it. Dip a slice of french bread in the oil and then in the cheese. The method used to make this oil was in the Jan. 96 issue of Goumet magazine. It is the only FDA approved method to make herbal oils. The recipe is one I adapted from the garlic oil recipe in that issue of the magazine. - ---- Recipe by: Formatted for MC by Pepper 5/16/98 Posted to MC-Recipe Digest by Pepper
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 44 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 117.4mg | 3 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 9.1g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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